Grandpa's Easy Vegan Gingerbread Cookies

I received this recipe at my wedding shower, and made it for the first time this year. I was shocked at how perfect they came out--like something you would buy in a bakery. I didn't even realize they were vegan until after I made them. Now if only my decorations were quite as professional-looking ...

Ingredients

• 1 ½ cups molasses
• 1 cup packed brown sugar
• 0.3333333333333333 cup vegetable shortening
• 0.6666666666666666 cup cold water
• 6 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 teaspoon salt
• cooking spray

Steps

1. Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit; this is fine.)
2. Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
4. Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
5. Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.